🍽️ Chicken breast with mushroom filling

Name: Chicken breast with mushroom filling
Total time: 30 min
Yield: 4 servings
Ingredients: 50 g Shiitake mushrooms; 50 g Oyster mushrooms; 50 g brown champignons; 2 Shallots; 0.5 Lemon; 20 g Butter; Salt; Pepper; 1 Egg yolk; 75 g very fine veal mince; 2 tbsp Heavy cream; 3 Stiele Tarragon; 800 g large chicken breast fillets with skin (4 large chicken breast fillets); 150 g floury potatoes; 500 g Jerusalem artichokes; 275 ml Milk (1.5% fat); 1 tbsp Rapeseed oil; 50 ml dry vermouth (or apple juice); 75 ml White wine (or grape juice); 125 ml Chicken broth; 125 ml Soy cream; Nutmeg

575 kcal · 30 min · 4 servings

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Ingredients

50 g Shiitake mushrooms
50 g Oyster mushrooms
50 g brown champignons
2 Shallots
0.5 Lemon
20 g Butter
Salt
Pepper
1 Egg yolk
75 g very fine veal mince
2 tbsp Heavy cream
3 Stiele Tarragon
800 g large chicken breast fillets with skin (4 large chicken breast fillets)
150 g floury potatoes
500 g Jerusalem artichokes
275 ml Milk (1.5% fat)
1 tbsp Rapeseed oil
50 ml dry vermouth (or apple juice)
75 ml White wine (or grape juice)
125 ml Chicken broth
125 ml Soy cream
Nutmeg

Instructions

1. Clean the mushrooms and dice them very finely. Peel the shallots and chop them finely as well. Squeeze the lemon.
2. Heat the butter in a pan. Sauté the mushrooms and shallots in it over medium heat, stirring. Continue cooking at the same heat until all liquid has evaporated. Season with salt, pepper, and a few splashes of lemon juice. Let the mixture cool completely.
3. Separate the egg. Mix the minced meat with the egg yolk, whipping cream, salt, and pepper. Chill the mixture. (Use the egg white for something else.)
4. Wash the tarragon, shake it dry, pluck off the leaves, and chop them finely. Set half aside. Mix the other half with the mushroom mixture and the minced meat.
5. Wash the chicken fillets and pat them dry. Make a small horizontal cut into the upper, rounded end of each breast with a sharp knife.
6. Insert the handle of a wooden spoon into the cut. Move it back and forth to form a pocket.
7. Fill the mushroom mixture into a piping bag with a long star tip. Pipe the mixture into the chicken breasts. Close the opening with a toothpick. Chill the breasts covered with plastic wrap.
8. Wash, peel, and quarter the potatoes. Wash the Jerusalem artichokes thoroughly with a brush and cut them into pieces. Add both to the milk with some salt. Bring to a boil and simmer covered over low to medium heat for 20 minutes.
9. Heat the oil in a non-stick pan. Season the chicken breasts with salt and pepper. Sear them in the hot fat on each side. Remove them and place them on a baking sheet. Cook in the preheated oven at 200 °C (convection: 180 °C, gas: setting 3) for 12-15 minutes. Cover with aluminum foil and let them rest in the turned-off oven for 10 minutes.
10. Stir in the vermouth and white wine to the pan. Add the poultry broth and soy cream. Reduce the sauce to a creamy consistency over medium heat.
11. Drain the Jerusalem artichokes and potatoes, reserving the milk. Mash the vegetables. Stir in enough milk to create a creamy puree. Season with salt, pepper, and grated nutmeg.
12. Add the remaining tarragon to the sauce. Lightly whisk the sauce with a hand blender until frothy. Slice the chicken. Serve with the puree and sauce.

Nutrition per serving

kcal: 575
Protein: 63 g · Fett/Fat: 27 g · Carbs: 16 g